Nordic Chicken and Asparagus Tartlets

Shortcrust Pastry

• 200 g plain flour, plus extra for dusting
• 80 g unsalted butter, cold, diced (2 cm)
• 50 g water, cold
• 1 pinch fine sea salt

Filling

• 80 g onions, cut in pieces
• 350 g chicken breasts, skinless, sliced (1 cm)
• 220 g water
• ½ chicken stock cube (for 0.5 l)
• 1 dried bay leaf

Sauce

• 25 g unsalted butter, diced
• 25 g plain flour
• 150 g milk
• ½ tsp fine sea salt, or to taste
• ¼ tsp ground white pepper, or to taste
• 80 g white asparagus, cooked, sliced (2 cm)
• 1 Tbsp fresh parsley leaves, roughly chopped, for garnishing